ReviewFoods (Basel, Switzerland)2022
Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
47 citing papers in PubMed.
- Comparing the Effects of Collagen Hydrolysate and Dairy Protein on Recovery from Eccentric Exercise: A Double Blind, Placebo-Controlled Study.Nutrients · 2024Trial
- Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Designing a Food Frequency Questionnaire for a Vegetarian Population in Germany by Means of Mixed-Integer Linear Programming.Nutrients · 2026Article
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Algae-Derived Peptides as Functional Food Ingredients: Bioactivities, Processing Challenges, and Computational Design Strategies.Foods (Basel, Switzerland) · 2026Review
- Future Protein Sources in Sports Nutrition: Sustainable Solutions.Current nutrition reports · 2026Review
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.Comprehensive reviews in food science and food safety · 2025Review
- Global Comparison and Future Trends of Major Food Proteins: Can Shellfish Contribute to Sustainable Food Security?Foods (Basel, Switzerland) · 2025Review
- Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.Molecules (Basel, Switzerland) · 2025Review
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives.Foods (Basel, Switzerland) · 2025Review
- Polish Consumers' Attachment to Meat: Food and Plant-Based Meat Alternative Choices.Nutrients · 2025Article
- The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.Foods (Basel, Switzerland) · 2025Article
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.